Lemon Drizzle One Bowl Cake
Teatime has been busy recently, as you might have guessed! I pretty much created this mini series because I was in need of some cake. I tend to give quite a lot of the trials away, and someone said this was the best lemon drizzle they had ever eaten. So maybe give this one a go!
I wanted to create some recipes that feel truly effortless—no machines, just a hand whisk! You might get some big muscles in one arm from beating the butter and sugar together. This cake is so moreish with a sour, sugary crunch for the topping. I love the simplicity of this cake, yet the texture is wonderfully fluffy with a strong lemon flavour!
Take a look at some of my other easy bake cakes, perfect paired with an afternoon cup of tea.
Serves: 8-10
Ingredients:
230g unsalted butter, softened and diced
230g caster sugar
4 medium eggs, lightly beaten
8 tbsp whole milk
1/2 tsp almond extract (optional)
130g ground almonds (or swap for 100g flour)
160g spelt/plain flour
1 tsp baking powder, sieved
1/2 tsp bicarbonate of soda
Zest of 2 lemons
Pinch of salt
For the Lemon Drizzle:
160ml lemon juice (about 3.5 lemons)
140g caster sugar
Instructions:
Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line a 9-inch cake tin or a standard 2L loaf tin with baking paper.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together using a hand whisk until light and fluffy—this should take about 5 minutes.
Add Eggs: Add one egg and beat until fully combined, then add another and repeat the process.
Combine Dry Ingredients: Add in the spelt/plain flour, baking powder, bicarbonate of soda, salt, and ground almonds (if using flour instead of almonds, add 100g). Mix everything together gently.
Finish the Batter: Crack in the last two eggs and mix until just combined. Stir in the milk, almond extract (if using), and lemon zest. Be careful not to overmix!
Pour and Bake: Pour the batter into the prepared baking tin, spreading it out evenly. Bake for 40-45 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
Make the Lemon Drizzle: While the cake is still hot, gently poke holes all over the top with a toothpick. Mix together the lemon juice and caster sugar for the drizzle, then pour it all over the cake. Let the cake cool completely. The sugar will create a lovely crystal top, giving the cake a delightful crunch.
Serve and Store: Slice and enjoy this beautifully moist and tangy Lemon Drizzle Cake. It will keep covered for up to 3 days.
This One Bowl Lemon Drizzle Cake is perfect for a quick and easy bake that packs a punch of lemony goodness. It’s fluffy, flavourful, and topped with a sweet, sour crunch that makes it simply irresistible. Give it a try and let me know how it turns out!